QUICK NO-LEAVENING FLATBREAD WITH POTATOES AND ONIONS in a Pan is a quick and tasty option for a fast dinner or lunch, but it can also be an impressive appetizer.
One of the best things about this quick no-leavening flatbread is its simplicity. The recipe is extremely easy to follow, suitable even for beginners in the kitchen, and the preparation time is minimized, perfect when you’re short on time but want a tasty meal.
This flatbread is so versatile that it can be served as a main course, perhaps accompanied by a fresh salad, or as an appetizer to start a special meal in style. The combination of potatoes and onions gives it a rich and irresistible flavor.
The flatbread is cooked directly in a pan, which means you don’t need an oven. This makes it a perfect choice for those who want to cook without the added heat of the oven, especially on hot days.
The Quick No-Leavening Flatbread with Potatoes and Onions in a Pan is the answer to a quick and tasty dinner or lunch. Prepare it in a few steps and enjoy its irresistible flavor. It’s an ideal option for those who love tasty cooking without sacrificing convenience.
Join me in the kitchen today with the quick no-leavening flatbread with potatoes and onions in a pan.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup water
- 1 tsp salt
- 1/2 packet instant yeast for savory preparations
- 1 egg
- Half white onion
- 1 potato
- 5 oz fiordilatte cheese
Steps
Slice the onion and potato or more small potatoes thinly, place everything in a pan with a drizzle of oil, some water, and rosemary.
Cook by adding some water as needed, a sort of cream will form, make sure it dries well when cooking ends, there shouldn’t be too much liquid.
Pour the flour into a bowl, add the yeast, the egg, mix, add the salt and water gradually.
You need to obtain a creamy mixture, similar to a batter, so if necessary add more water.
Oil a pan, pour half of the creamy mixture and with the help of a spoon spread it well, oil the spoon to prevent it from sticking to the dough.
Cook underneath then top with potatoes and onions, add fiordilatte cut into slices or pieces and cover with the other half of the mixture, always use the spoon to cover.
Cook for a few minutes then flip the flatbread, if you’re not able to flip it, let it cook a bit more on low heat, as soon as it starts to set, you can flip it with the help of a spatula or an oiled plate.
Cook for about 7 minutes, 15 minutes in total for the flatbread.
Bon appétit
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Create a delicious no-leavening flatbread with potatoes and onions in a pan. This quick recipe is perfect for a single dinner or lunch and can also be served as a tasty appetizer!
Quick No-Leavening Flatbread with Potatoes and Onions in a Pan
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FAQ (Questions and Answers) Quick No-Leavening Flatbread with Potatoes and Onions in a Pan
Can I use other types of vegetables instead of potatoes and onions?
Of course! You can experiment with your favorite vegetables, such as bell peppers, tomatoes, or zucchini, to customize your flatbread.
How long does it take to prepare this flatbread in a pan?
Preparation takes about 15-20 minutes, making it an ideal choice for a quick meal.
Can I add cheese on top of the flatbread?
Absolutely! Grated cheese or cheese slices can be a delicious addition to this recipe.
What type of pan is best for cooking this flatbread?
It’s advisable to use a non-stick pan or a cast iron skillet for even cooking.
Can I store leftover flatbread?
You can store leftover flatbread in an airtight container in the refrigerator for 2-3 days and reheat it in the oven or pan before serving again.
